Food Trucks Research Articles

Ethnic Food Truck Consumers’ Satisfaction: A Combination of PLS-SEM and fsQCA Analysis

Food trucks represent a unique dining option that encompasses elements such as culinary innovation, small business entrepreneurship, and cultural diversity. Grounded in the self-determination theory, this research aimed to examine a framework of ethnic food truck visitors’ satisfaction using symmetric and asymmetric approaches. Drawing from a sample of 416 online respondents, the symmetric analysis revealed that brand image mediated the relationship between the quality concepts (food quality and delivery quality) and satisfaction. In addition, destination image mediated the relationship between authenticity concepts (food authenticity and atmosphere authenticity) and satisfaction. Cuisine type partially moderated the structural model consisting of quality, image, and satisfaction. Through an asymmetric approach, the study identified configurations predicting high and low satisfaction, highlighting the combined effects of multiple ingredients. These insights provide valuable theoretical and managerial implications for understanding customer satisfaction within the food truck industry.

Innovative student project proposals to leverage community pharmacy to address the social determinants of health

Background: The objective of this paper is to describe the development and implementation of a student project to brainstorm strategies to address the social determinants of health (SDOH) through community pharmacy partnerships. Methods: This project reimagined the BUILD Health Challenge for second-year Pharm.D. students in a Community Pharmacy Elective course. Students worked in groups to complete a community needs assessment and then developed a customised proposal for a feasible collaboration addressing at least one upstream social risk factor. Results: A total of ten proposals were developed from 2021 to 2023. Novel collaborative partnerships included a local high school, regional opioid prevention services, rideshare partners, food trucks, and more. The most common social risk factor addressed through this project was transportation (n = 6; 60%). Conclusion: This project was effective at inspiring innovation and entrepreneurial thinking about the social determinants of health as it pertains to community pharmacy.

Tastes on Wheels: Exploring Consumer Value Perceptions, Enjoyment and Choice Behavior in the Food Truck Market

Tastes on Wheels: Exploring Consumer Value Perceptions, Enjoyment and Choice Behavior in the Food Truck Market

Assessment and Association of the World Health Organization’s Five Keys to Food Safety Among Selected Food Truck Operators Demographic in Jeddah City

The World Health Organization (WHO) reports that food handlers play a significant role in the maintenance of food safety from food production to storage. This study aims to assess the implementation of WHO five keys to safer food in the food trucks in Jeddah city. This study was an observational study. A total of 103 registered and licensed food trucks in Jeddah were selected using the opportunity sampling method. The WHO’s five keys to safer food questionnaire was used by the researchers to inspect and evaluate the hygiene status of food trucks. A chi-square test was used to assess the association between the demographic characteristics of food truck handlers and the implementation of the variables used to evaluate WHO’s five keys to safer food in their food trucks. P value < 0.05 was considered significant. The participation rate was 64.4% (103/160). Most food truck handlers were older than 30 years (55.3%), were men (81.6%), had secondary-level education (40.8%), and were Saudi nationals (69.9%). More than 50% of food truck handlers had less than three years of experience in business, and 67% of food truck handlers had undergone training in food handling. The researchers found good implementation of Key 5c. – “Water from cans/bottles used for cooking” (93.2%), followed by Key 1a. “Cleaning and disinfecting done periodically” (78.6%), and poor implementation for Key 3a. – “Calibrated thermometers are used to check temperatures” (30.1%) in the food trucks. The overall implementation score of WHO’s five keys to safer food was found to be good (score ≥ 8) in 57.3% of food trucks. Food handlers’ age, gender, and training in food handling indicated a significant association with the implementation of WHO’s five keys to safer food. The exposure of food handlers to food handling training indicated a significant association with good implementation of all five keys to safer food.

To attack or not attack? The role of relative status, awareness, and motivation

Competitive dynamics research has often used the AMC framework—awareness, motivation, and capability—to explain how different factors influence the identification of specific other firms as competitors and the likelihood of future competitive interactions with them. However, this stream of research has largely overlooked the role of social evaluations in determining which firms are targeted. We study how a specific form of social evaluation—relative status—impacts the firm's awareness of specific competitors and the motivation to attack them. Whereas prior research has principally viewed the AMC framework as a Gestalt-like black box, our research setting enabled us to measure and explore the interrelationships that occur within the AMC framework. We pose our theory as competing logics: Awareness mediates the relationship between relative status and motivation versus relative status moderates the relationship between awareness and motivation. We tested these competing arguments using a unique dataset of food trucks in a mid-sized city in the U.S. We find that low-status firms exhibit a strong motivation to attack higher-status competitors primarily due to the greater attention the high-status firms garner. Further, we find no support for a moderation effect. Our study helps arrive at a better understand the interplay between awareness and motivation in the context of social evaluations.

Whose sidewalk is it? Street vendors and the battle for San Diego’s foodscape

ABSTRACT Urban governments have become increasingly involved in gastrodevelopment, managing and monitoring foodscapes to stimulate growth. In that context, sidewalk vendors’ access to urban space has been fiercely debated in many cities. Stressing their informality, some argue that vendors activate public space, provide valuable services, and encourage entrepreneurship, while others emphasize the threats they pose to public safety, health, and competing businesses. This paper examines the motives behind San Diego’s restrictive sidewalk vending ordinance and assesses its impact on different types of vendors and neighborhoods across the city. Using mixed methods, including analyses of city records, census and online data, stakeholder interviews, and a 2022 survey of sidewalk and food truck vendors, we map the social geographies of street vending in San Diego and analyze their unevenness in the context of neoliberal urbanism, manifested in state-sanctioned gentrification, gastrodevelopment, increased policing of public space, and racial exclusion. Our findings show that instead of improving community food security and supporting immigrant microentrepreneurs, San Diego’s sidewalk vending ordinance privileges the demands of affluent and primarily white residents, resulting in an uneven street foodscape in which vending is mostly prohibited in exclusive areas, heavily managed in gentrifying areas, and merely tolerated in low-income areas.

Analysis of Food Truck Services in Bogota as A Gastronomic Trend

Objective: This article aims to analyze the potential of the gastronomic offer of food trucks in Bogota, specifically in the area of 93rd and 85th streets. Theoretical Framework: Food trucks have recently become a powerful consumer trend (Wiatrowski et al., 2023). In addition, they attract a variety of consumers due to the availability and convenience of food, driving a positive attitude towards food trucks (Davila-Pena et al., 2023). Method: A mixed approach was used, conducting 140 semi-structured surveys and interviews in the area. Results and Discussion: The results reveal that consumers choose food trucks for pleasure, without concerns about their cleanliness and hygiene. The research is relevant in the current context due to the significant growth of this trend in the city. That said, previous studies such as those by Wiatrowski et al (2023) have shown that food trucks have become a powerful consumer trend in various cities around the world. Research Implications: A relationship between places, social subjects, conventions and language is identified, as well as a connection with the culinary practice of food trucks. It is concluded that street food fulfills an important cultural, social and economic function. Originality/Value: Food trucks are recognized for their gastronomic offer, which distinguishes them from fixed establishments as they can move to different events and areas, capturing a different market. Food trucks in Bogotá reflect different types of food and gastronomic traditions, adapting to the tastes of local consumers and thus contributing to the culinary diversity of the city.

Carbon footprints on the menu: Exploring consumer choices and perceptions across real-world gastronomic settings.

Dietary changes can contribute to mitigating the environmental impact of human nutrition. Informing consumers can encourage them to choose more sustainable foods, dishes, or dietary styles. One opportunity for information transfer is through carbon footprint data. However, the impact of carbon footprint information or labels on food choices is rarely investigated in real-world settings, and findings remain inconclusive. This study aimed to understand how the carbon footprint on menus influences customers’ actual choices in various gastronomic settings.The carbon footprint of dishes was calculated and presented in different layouts on the menus of a university canteen, various company canteens, a restaurant, and a food truck. Sales figures were compared between an intervention period featuring carbon footprint information, and a control period with the same menu offerings but without such information. Customer perceptions were assessed by a survey.In the university canteen, the average carbon footprint of all chosen dishes decreased significantly by 1.5 percent during the intervention period. However, no significant difference was observed in the other participating facilities. A visualization of the carbon footprint showed no advantage over displaying the numbers alone. The survey revealed predominantly positive perceptions of the provided information among customers but also highlighted a general lack of knowledge about the climate impact of food choices.The results suggest that the effectiveness of carbon footprint information might depend on the gastronomic setting and its population. While many customers claimed that the information influenced their choices, this cannot be confirmed based on the sales figures. Further research is needed to investigate the effectiveness of carbon footprint information in supporting consumers to make more sustainable food choices.

Spatial Differentiation of the Land and Nutrient Footprints for Kampala: Implications for Urban Food Sustainability

Rapid urban growth, together with an increase in urban food demand and rural-urban food flows, effectively transfer the urban footprint to the surrounding cities. In Uganda, where fast urban growth is evident, data on the resultant foodprint is sparse. To bridge this gap in knowledge, this paper quantitatively analyses the flows of the rural-urban cooking banana (matooke) to Kampala, Uganda, and the embedded land and nutrient footprints. Food freight surveys involving interviews with food truck drivers and field measurements were used to obtain data on quantities of banana flow to ten purposively sampled city markets. The results confirm that 88.5% of Kampala’s banana inflows are sourced from the Ankole sub-region. Disaggregation of the flows by season revealed a 52% fall in banana supplies to the city during the wet season. The calculated annual land footprint associated with the city’s banana inflows was 15,268 hectares. The hot spots for NPK nutrient mining are in the Ankole region, including mean daily losses of 362.29±29.13Kg (K), 104.66±8.42Kg (N) and 4.03±0.32Kg(P). The ANOVA results exhibited significant differences (P˂0.05) in the cooking banana land and nutrient footprints between the source regions and concerning the dry and wet seasons, except for the Rwenzori, Kigezi, and Bunyoro sub-regions pertaining to the land footprint and Buganda, Tooro, and Bunyoro as regards the nutrient footprint. These results emphasise the intense rural nutrient mining that is associated with urban food consumption. Thus, to guarantee sustainable matooke production, there is a need to establish waste diversion strategies that enable nutrient recycling back to rural farms.

Motivations of Bangkok’s Food Truck Owners during the COVID-19 Disrupted Supply Chains and High Inflation of 2020-2023: An Example of Resilience from Bangkok’s Informal Economy

This study considers the motivations of food truck owners and prospective owners in Bangkok during a difficult period both locally and globally. Plans for Bangkok’s future development were opaque. Inflation was rising rapidly, particularly food and energy costs critical to the industry. COVID-19 continued throughout the research. The aim was to stress-test motivation and commitment within the industry. The study asked participants what motivates them through qualitative and quantitative techniques, the former subject to thematic content analysis. Further, there was discussion with stakeholders and observation. Stakeholders particularly included training providers in the industry. Vendors requested more help so they could sustain themselves and prosper in the industry. Food trucks were of interest because of the relatively casual labour that found a place during COVID-19, although the number of trucks had declined before the pandemic. The study found that food truckers are still highly motivated and eager to help shape Bangkok’s food truck industry going forward and, thereby, the urban landscape and economy of the city. Demotivating factors suggested by the participants themselves focused on murky city planning, which became a major element in the study. Clearly, a transparent path forward must be negotiated between relevant stakeholders in determining the future development of the city.

THE FACTORS INFLUENCING BUSINESS SUSTAINABILITY OF FOOD TRUCK ENTREPRENEURS: A CASE OF NELSON MANDELA BAY, SOUTH AFRICA

Purpose: Within the Nelson Mandela Bay Metropolitan Municipality in South Africa, no record of factors that inhibit the successful pursuit of the food truck business exists. This study closes this gap, as its chief goal was to ascertain the factors influencing the sustainability of food truck entrepreneurs in Nelson Mandela Bay (NMB). Theoretical Framework: The study used a conceptual framework developed from previous studies on factors that affect food truck entrepreneurs and business sustainability. Design/Methodology/Approach: Data for the study was collected through semi-structured interviews with seven food truck entrepreneurs from NMB. The data was analysed using thematic analysis. Findings: Reviewing the factors that have been highlighted in this study, it is evident that several factors are most important for a food truck business to remain sustainable and profitable. It was established that both internal and external factors play an important role in the success of a food truck business. A framework that highlights the factors influencing a food truck business in NMB has been created for ease of use by entrepreneurs in the food truck industry. Research, Practical &amp; Social Implications: Prospective and current practitioners in the field can predict the long-term success of their endeavours by understanding the factors. The framework can also be used by metro officials and local governments to determine where support might be needed to promote and support entrepreneurs in their business ventures by reviewing policies and regulations. Originality/Value: Improved regulations could help food truck owners grow their businesses, employ more people, and upskill others.

THE EVOLUTION AND GROWTH OF THE COFFEE INDUSTRY IN INDONESIA: FROM COLONIAL HISTORY TO MODERN CAFES

Coffee has stories that are always interesting to hear from ancient times to the present (Angeloni, G., L. Guerrini, P. Masella, M. Bellumori, S. Daluiso, A. Parenti, and M. Innocenti. 2019a). This drink has fans all over the world with a variety of interesting processing methods and interesting flavors too. Coffee plants are also spread in many countries around the world. In Indonesia, various types of coffee plants are widely planted in several highland areas. A simple processing process in order to maintain the original taste and aroma of coffee is always sought by many farmers and coffee entrepreneurs in many regions. Stories about coffee in the modern era will be presented in qualitative form in this article. Currently, coffee has become a product that is sought after by many fans in places that provide it in different settings. So, if you look closely at this drink, it can also sell the atmosphere of the place that sells it as a companion product. Many shops, cafes and restaurants and even food trucks "carry" coffee as the main product they offer apart from other complementary products, even the atmosphere around the shop, cafe or even restaurant.

Gaza: Children dying of starvation as UN food trucks turned away, say aid organisations.

Gaza: Children dying of starvation as UN food trucks turned away, say aid organisations.

Triggers for Reducing Waste and Disposable Packaging: Insights from Food Truck Consumers in Thailand

This study was intricately crafted to explore the decision-making processes of customers at sustainable food truck venues. The study aimed to examine customers’ pro-responsible intentions by utilizing the Norm Activation Model (NAM) as a foundational framework. This framework was extended by incorporating key factors such as anticipated feelings of pride and guilt, and intentions to reduce disposable packaging and waste within the unique context of sustainable food trucks. Using GSCAM, the validity of the measurements was confirmed. The net-effect analysis and necessary condition analysis (NCA) generally supported the hypothesized relationships within the theoretical framework. Notably, the NAM variables, such as ascription of responsibility and moral norms, and anticipated emotions, emerged as significant and critical influencers of customer intentions, particularly in terms of intentions to reduce disposable packaging and waste. This comprehensive approach enhances both theoretical understanding and practical applications for promoting sustainability within these distinct environments.

푸드트럭, 소셜미디어, 유동하는 쿠바 음식문화

This article examines ethnic and regional food culture in the United States, focusing on the Jon Favreau film Chef, and analyzes the intertextual impact of sharing food photos in social media spaces on the practice of food consumption and production in the real world. A summary and main research findings are as follows. First, in Chef, America’s diverse ethnic and regional food culture is portrayed through cinematic images of various ingredients and urban spaces along the main characters’ journey to Miami, New Orleans, Austin, and Los Angeles. Each city’s locality and food culture are complexly expressed through unique street scenes that preserve the local history and culture, famous restaurants that have become local attractions, colorful and lively food images, sounds generated during the cooking process, and cheerful background music. Second, this film can enhance understanding of the motivation for setting up and operating food trucks in the U.S. For the protagonist, Carl Casper, Cuban food and food trucks serve as symbols and infrastructure that guarantee his professional autonomy and creativity as a chef. By analyzing its storyline and dialogue, this article examines the ways, meanings, and repercussions of food culture representation in the media by those in the restaurant industry who prepare and sell food themselves, not by food consumers. To recapitulate, Chef is valuable as educational content in that it vividly introduces America’s diverse ethnic and regional food culture, farmers’ markets, and food truck culture. This article will contribute to a better understanding of how the prevalence of digital media can affect and socially reorganize food culture by examining the establishment and operation of food trucks in the U.S. through the film and the relationship between food truck businesses and social network services.

Rural health care worker wellness during COVID-19: Compassion fatigue, compassion satisfaction &amp; utilization of wellness resources

Objective The goal of this study was to identify factors associated with compassion fatigue (CF) and compassion satisfaction (CS) among rural health care workers (HCWs) during the COVID-19 pandemic. The secondary purpose was to assess utilization of wellness resources and preferences for new resources. Methods A survey was distributed (October-December 2020) and completed by faculty, clinicians and staff (n = 406) at a rural university. Measures included a modified version of the Professional Quality of Life Scale (PROQOL-21), the Patient Health Questionnaire-4 and the Brief Resilience Coping Scale. Respondents reported their use of wellness resources and their preferences for new resources. Results The mean CF score was 21.1, the mean CS score was 26.8 and 42.0% screened positive for depression or anxiety. Few of the existing wellness resources were utilized and respondents’ preferences for new wellness resources included time off (70.7%), onsite food trucks (43.0%) and support animals (36.5%). Younger age, depression and anxiety were associated with higher CF. Older age, better mental health and resilience were associated with higher CS. Conclusions Rural HCWs have high CF, yet few utilize wellness resources. Rural health care organizations may foster wellness by providing time off for self-care, expanding mental health services and building resilience.

Determining Factors Affecting Customer Satisfaction Towards Food Truck Industry Among Youths

This study was to examine the factors that affects the customer satisfaction towards food truck industry among youths. The research method is quantitative, using a survey questionnaire with a simple random sampling technique. Data were analyzed using descriptive analysis, Pearson correlation analysis, and reliability analysis in SPSS. The results showed that food quality, physical environment quality, price and food safety have a positive relationship with customer satisfaction. This study conclude that the customer satisfaction will provide an unforgettable dining experience for customers and will help fix every weakness that exists in the food truck industry. This study implies that the food truck industry can expand business internationally and generate a lucrative income by improving the factors that influence customer satisfaction. Future work should focus on the benefits of customers, and the authorities should ensure that food truck owners comply with every element of food quality and safety in food preparation.

Does the growth of food trucks threaten the sustainability of restaurants? Evidence from a nationwide analysis of U.S. businesses

ABSTRACT This article examines whether growth in the food truck sector in the United States harms restaurants, as restaurateurs and their allies often claim. Using 12 years of nationwide data in a dynamic panel data analysis, we explore whether more food trucks in a county in one year equates to fewer restaurants in the same county in the following year. Results indicate the number of food trucks in one year is not significantly related to fewer restaurants in the next year. However, the number of food trucks in one year is positively – and significantly – related to the number of restaurants in the same year. For every additional food truck in a county, we would expect to see about three additional restaurants. We provide some possible reasons for these findings and conclude restrictions on food trucks are likely unnecessary and perhaps even economically unproductive. Policymakers may find such results informative when considering the adoption of new regulations governing food vendors. Researchers may find the results helpful when creating new studies on how food vendors affect neighborhoods or the extent to which the vending and brick-and-mortar sectors are complementary or competitive.

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Topicality. Street food is one of popular segments of modern restaurant industry establishments, which has become widespread in big cities and towns, especially in the places where the business environment is highly developed. Street food is the most affordable source of nutrients for people to eat outside. It is an optimal decision, especially popular among young people, especially students and pupils. It is network street food that offers them guaranteed quality nutrition. The development of methodology and implementation of the “Technology as Business” model on the example of the introduction of grilled sandwich (panini) technology for food trucks will allow the business idea of the project “Street Food” to be realized. The aim of the article is to ground the business idea of developing and selling street food products for mobile food outlets using the example of grilled sandwiches (panini). Research methods of the technological component are analytical and standard. To substantiate the feasibility of commercializing innovative technology in the early stages, the methods of critical analysis and generalization of information from scientific publications on the assessment of the commercialization of intellectual property, the effectiveness of business projects were used. Results. The expediency of developing and implementing sandwich products on the example of grilled sandwich (panini) technology for the street food format was proved. The development of the recipe composition and technological process of production allowed to develop an assortment of grilled sandwiches (panini), identify competitive advantages and evaluate the development by aggregate indicators in accordance with the model “Technology as Business”. The rationality of commercializing the innovative technology at the early stages of its implementation is substantiated, taking into account the indicators of economic efficiency of production, use of investments, and adaptation of technology in conditions of a particular production. Conclusions and discussion. The article presented the business idea grounding of the project “Street Food” development and implementation on the example of the introduction of grilled sandwich (panini) technology for mobile food outlets (food trucks). The expediency of commercializing innovative technology in the early stages of its implementation in terms of economic efficiency was established.

Literacy Using Food Truck Media in Writing Procedure Texts (Teaching Assistance Program in Educational Units)

The teaching assistance program requires literacy learning activities carried out by students collaboratively with lecturers and teachers. The lack of students' ability to write procedural texts is due to a lack of familiarity with students' literacy activities that support their learning activities. This condition is seen from the students' lack of understanding in analyzing the general structure of the text, resulting in difficulties in creating procedural texts that are good and correct and can be utilized by readers. To overcome this problem, socialization was held which aimed to maximize writing procedural texts using Food Truck literacy media. This Community Service is located at Putra Anda Binjai Vocational School, where the Education Unit Teaching Assistance program is implemented. The methods used in this training are lectures, discussions and demonstrations. The results of the training show that food truck literacy learning can be used as an alternative in improving the ability to write procedural texts, this increases students' creativity in writing creative and useful procedural texts. During the activity, students played an active role in socializing fun learning literacy using Food Truck media "very well". Student activity was implemented by understanding online ordering, work procedures, and practicing making sweet martabak as a fun learning experience.&#x0D;